Cheesy Cauliflower Casserole
User Reviews
5
Cheesy Cauliflower Casserole
Description
Large cauliflower florets are roasted until tender-crisp and lightly seasoned with salt and pepper. This roasting brings out a subtle nuttiness while maintaining some texture. The florets are then combined with a mixture of sour cream, milk, Dijon mustard, minced garlic, a pinch of cayenne, and half the shredded cheddar cheese to form a creamy, flavorful base.
The mixture is transferred to a baking dish, topped with the remaining cheddar, and baked just until the cheese melts. The casserole finishes with a garnish of bacon bits and thinly sliced scallions, providing smoky and fresh contrasts to the creamy cauliflower.
This casserole can serve as a comforting side dish, and by adding cooked shredded chicken, it becomes a complete meal. It stores well in the fridge for several days and reheats gently in the microwave. Frozen cauliflower can be used but requires longer roasting time.
Ingredients
- 1 cauliflower large, cut into small florets; 1.5 pounds of florets, head
- olive oil spray form
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons milk whole
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic minced, fresh
- Pinch cayenne pepper
- 1 cup cheddar cheese sharp, shredded, divided; 4 ounces total
Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons scallions green parts, thinly sliced
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower for about 12 minutes, until tender-crisp.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and ½ cup cheddar.
- When the cauliflower is done, add it to the sour cream mixture and mix to combine.
- Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until the cheese is melted, for about 10 minutes.
- Sprinkle the casserole with the bacon bits and scallions and serve.
Notes
- Adding cooked shredded chicken transforms this into a hearty main dish; increase sour cream accordingly.
- Frozen cauliflower can substitute fresh but requires about 30 minutes roasting without needing browning.
- Leftovers keep well refrigerated for 3-4 days and reheat gently at half microwave power.
- Freezing this casserole is not recommended due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 167kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 414mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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